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Greek Recipes
Greek Lemon Chicken

Greek Lemon Chicken

with Herby Couscous, Roasted Veggies and Feta

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3.4 / 4 Ratingout of 1734 ratings
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A feast for the eyes and tastebuds! This colourful confetti of roasted vegetables and lemony chicken is sure to put you in a good mood.

Allergens:Milk/LaitWheat/Blé
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

200 g

Zucchini

160 g

Sweet Bell Pepper

56 g

Red Onion, chopped

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 tbsp

Lemon-Pepper Seasoning

½ cup

Couscous

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

7 g

Parsley

1 unit

Lemon

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2929 kJ
Calories700 kcal
Fat32 g
Saturated Fat6 g
Carbohydrate57 g
Sugar10 g
Dietary Fiber8 g
Protein50 g
Cholesterol135 mg
Sodium870 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Kettle
Large Bowl
Measuring Cups
Zester
Instructionsarrow up iconarrow up icon
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1 ROAST VEGGIES
1 ROAST VEGGIES
1

Preheat the oven to 425°F (to roast veggies and chicken). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Core, then cut pepper(s) into 1/2-inch pieces. Cut zucchini into 1/2-inch pieces. On a baking sheet, toss peppers, zucchini, onions and half the lemon-pepper seasoning with 1 tbsp oil (use 2 baking sheets for 4 ppl, using 1 tbsp oil for each sheet). Season with salt and pepper. Roast in middle of oven, until golden, 18-20 min.

2 SEAR CHICKEN
2 SEAR CHICKEN
2

Meanwhile, pat chicken dry with paper towel. Sprinkle over remaining lemon-pepper seasoning. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 2-3 min per side.

3 ROAST CHICKEN
3 ROAST CHICKEN
3

To the baking sheet(s) with veggies, add chicken. Roast in middle of oven, until chicken is cooked through, 12-14 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

4 MAKE COUSCOUS
4 MAKE COUSCOUS
4

Meanwhile, bring a kettle of water to a boil. Zest, then juice half the lemon. Cut remaining lemon into wedges. In a large bowl, stir together couscous, broth concentrate and lemon zest. Stir in 2/3 cup boiling water (dbl for 4 ppl). Cover and let stand, until liquid is absorbed, 5-6 min.

5 ASSEMBLE COUSCOUS
5 ASSEMBLE COUSCOUS
5

Meanwhile, roughly chop parsley. When couscous is done, stir in roasted veggies, parsley, 1/2 tbsp lemon juice (dbl for 4 ppl) and 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Slice chicken. Divide couscous and chicken between plates. Crumble over feta. Drizzle over any remaining juices from the baking sheet. Squeeze over a lemon wedge, if desired.